Sunday, November 23, 2014

Place tasted:I was somewhere not being me, hanging out with you when you were Uri Geller. You kept bending spoons for wine in the local bars. Everywhere we went they had Padrillos Malbec. I quite liked it and so wrote my tasting notes on a bar napkin after 'glass zero' then found it crumpled up at the bottom of my purse the next day. This review is a result of that blurrily productive evening.

Served with: Coiled Children Playing with Eggs, trust me. As food friendly as a wine can be, she pairs well with hors d' oeuvres & cheeses of all kind, red meats, lamb, game, pork, and things of that nature (even gentle enough to serve with turkey :)

Appearance: She has elegant naked legs and svelte medium body draped in a gown of inky purple that dances around my glass, while sparkling ruby eyes wink and flirt. Very pretty.

On the snoot: Wildflower, pipe tobacco, and bramble patch combine in a breath of long lost memories; sad misplaced poets wandering in summertime meadows.

Taste: Current black and berry too, smooth and dry the more you chew; vintage leather and tobacco cast, soft gentle tannins with a finish juicy and fast.

(end rhyme mode) Sorry about that, it just happened.

Balance: She's well balanced and holds together nicely. Fruity and smooth if a little shy on tannin; enough acid and alcohol content to keep a lively spirit.

Comments: This is a good everyday drinking wine. Her food friendly qualities, beautiful appearance, and all around likable nature also make her an excellent contribution to holiday gatherings.

Thursday, November 6, 2014

Place tasted: I was in a comforting bubble of soft blue light floating around a dusty naked moon and making up slogans for cocktail napkins...

why, did you see me up there?

Served with: It went wonderfully with a Frittata. What we have here is a nice full and complex wine that would pair well with herby red sauces, grilled meats, spicy sausage, strong cheeses, earthy vegetable dishes, and dark chocolate delights.

Appearance: Slow bulbous legs form as she gently peals from the glass like melting plastic wrap... fun to watch. She swims in opaque tones of garnet swirled around a glowing light of dark pumpkin orange. Very pretty.

On the snoot: Welcome a strong punch to the snoot filled with sweet fruit, wet grass and Dutch black licorice; so good I'd call it aromatherapy.

Taste: Ripe bursts of cherry, mineral, and star anise mingling with earthy mushroom and a hint of vanilla are immediately revealed. She's a mouthful of big velvety smoothness. Finish is long, hot, and juicy with fine plush tannins throughout.

Balance: Sugar to acid ratio are even and complementary along with soft luscious tannins and heady alcohol, all well integrated into a beautiful structure. Just admire and let her breath a bit before diving in.

Comments: Complex, interesting, and strong in character. An all around perfect wine. I loved it.

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An Irish Blessing

...For Summer Solstice 17’, The New Moon,

and my Favorite Nephew’s Birthday

May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.

-author unknown

Labyrinth Dancing

Delicate Incarnations

I look to see the fishy quickly

it’s been over an hour now

Is observation the force that animates him?

I find this thought disturbing

Flowers that bloom black on black

existing by scent alone

He seems relieved to be watched,

grateful even

All the tank indeed a stage

like mine, with me

A human moving around in her air bowl

for his amusement…

Maybe if I’m lucky

I might exist by His observation of Me

-S. Watson

Yummy Stuff

Cedar Planked SaLmona la wine witch

up to 4- 5 to 6 oz saLmon steaks or filets

cedar planks, soaked in water for at least 2 hours

prior to using

2 oz pineapple juice

1 Tbsp avocado oil

2 tsp miso paste

2 tsp lemon juice

1 tsp maple syrup

1/2 tsp grated ginger root

1/2 tsp grated garlic

some pepper

at least 1/2 a lemon for garnish

Combine all ingredients and then coat

the saLmon, cover with plastic wrap or

use plastic bag and refrigerate for up to but

not more than one hour

Heat grill to about 350

Lay planks on grill with space between them

Remove most of garlic or ginger bits from the saLmon

so it is smooth and just lightly seasoned

Discard any remaining liquid, if there is any

Lay saLmon on planks, skin side down if there is skin

Put cover on grill and cook 10-15 minutes just till fish is tender and

“Grandma Aggie says, "The Old Ones used to believe that salmon were people who looked like us, the two-leggeds. They lived in beautiful cities beneath the ocean floor. Every spring and fall they chose to put on the form of salmon to come back and feed the two-leggeds. They teach us that you have to give back."

In 2014, Grandma Aggie retired as the Keeper of the Sacred Ceremony. The Old Ones -- and the Salmon People -- are patiently waiting for the next Keeper to arrive.”

“The greatest trick the Devil ever pulled was convincing the world he didn’t exist”

-Keyser Soze
Look up, there he is!

Need Proof?

click the pic, for the love of God... make it stop!

That's Not Right!

click the pic

Mayzy Art

Digital Stamp Designs

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Blessings

Altoswan

Dangerous Levels of Fluoride in California Grapes

"The worst grapes for fluoride, it turns out, appear to be conventional varieties grown in California. Non-organic wines from California tend to test the highest for fluoride content, and various anecdotal reports indicate that they are the most likely to elicit negative side effects among those with strong sensitivities to fluoride"(read more)....and more...